JP5904677B2 - Process for producing perfume-containing granular composition - Google Patents

Description

  The present invention relates to a method for producing a granular composition containing a fragrance. More specifically, it has a good aroma, excellent storage stability, floats in water when dissolved in water, dissolves quickly, has excellent fluidity, is resistant to blocking, and contains a fragrance-containing granule that occurs at the desired timing of flavor release. The present invention relates to a method for producing a composition.

  Currently, powder flavors are used for flavoring various foods. Powdered fragrances can be used for powdered foods such as powdered beverages, powdered seasonings and powdered soups, as well as for sprinkling and kneading materials on the surface of snacks and for foods with low moisture content such as chewing gum and candy. It is.

  Known methods for powdering the fragrance include spray drying (spray drying), freeze drying, adsorption, and rocking granulation. When a powder fragrance is produced by a spray drying method (spray drying), the obtained powder has a relatively small size of 50 to 200 μm, so that it is not only poor in fluidity but also difficult to dissolve in cold water or the like. There are drawbacks. The freeze-drying method eliminates fluidity and cold water solubility, but increases drying time and is not efficient. The adsorption method is susceptible to the influence of external factors such as air and light, and has the disadvantage that the fragrance component is rapidly deteriorated.

  On the other hand, the rocking type granulation method in which a fragrance is contained in a carbohydrate matrix such as saccharide is contained in a small region where sugar is formed, and the fragrance is contained and contained. Has been.

  As such a rocking type granulation method, for example, a mixture comprising sucrose, a starch hydrolyzate of DE 20 or less, and an emulsifier is heated, and a mixture obtained by mixing a flavor component such as an essential oil flavoring agent and edible fat is cooled. A method of extruding into a solvent and forming a capsule of flavor component-containing fats and oils (Patent Document 1), a starch mixture having a DE of 5 to 12 and a sucrose weight ratio of 40:60 to 55:45 A process for producing edible fat capsules that are encapsulated by heat-melting and dispersing edible oils containing fragrances and the like in a heated melt using an emulsifier, etc., and melt extrusion granulation with a heated extruder (patented) Document 2), a process characterized by solidifying a melt under pressure sufficient to prevent volatilization of a large amount of volatile components in encapsulation by extrusion melt granulation of a fragrance (Patent Document) ), A mixture of mono- or disaccharide, polysaccharide and water is mixed with aromatic oil uniformly and melt-extruded, and the resulting particulate aroma composition has a glass transition temperature below room temperature. A method for producing a particulate aroma composition (Patent Document 4), a powdered fragrance prepared from raw materials containing a fragrance and an excipient is compressed with a roller to obtain a partially melted plate-like product, A method for producing a granular fragrance characterized by pulverizing and granulating a product (Patent Document 5), and at least one fat selected from the group consisting of edible fat and flavor oil and flavored oil and powdered food are uniformly mixed with a mixer or the like Then, a fat and oil content is obtained by obtaining a mixture having a fat content of 0.5% to 40%, and treating the resulting mixture by a dry compression granulation method without using a binder. In a method for producing a powdered food (Patent Document 6), a hot melt extrusion method for producing a flavor or fragrance delivery system, a rapid cooling of an extruded product to form glass is carried out by using a refrigerant of a low-temperature coolant of less than −25 ° C. (for example, A liquid nitrogen) method (Patent Document 7), a fragrance, a saccharide, and an oily substance having a softening point of 55 ° C to 90 ° C are mixed, and the mixture is heated to melt or partially dissolve the saccharide. A method for producing a fragrance-containing powder or granular composition (Patent Documents 8 and 9) characterized by cooling, solidifying, and pulverizing after a molten state has been proposed.

  However, although the fragrance-containing compositions obtained by these production methods are excellent in terms of the stability of the fragrance, they have the disadvantage that it takes time to dissolve when added to water.

  In addition, after mixing dipeptide sweeteners and fragrances with powder raw materials and adjusting the moisture content to 1 to 10%, when heated extrusion granulation, an alkaline substance such as sodium carbonate and an organic acid are mixed to have a porous structure. A method of adjusting the composition has also been proposed (Patent Documents 10 and 11). The preparation obtained by this method has good solubility in water, but was originally proposed to make it easier to dissolve dipeptide sweeteners that are difficult to dissolve in water. In this case, the fragrance is volatilized with the evaporation of water, and granules having a good fragrance cannot be obtained.

  Therefore, in addition to the problems of fragrance strength, stability, blocking due to moisture absorption of powder, and the like, there is a strong demand for the appearance of a fragrance-containing granular composition that solves the problem of solubility in water.

JP-A 49-62677 Japanese Examined Patent Publication No. 63-24652 JP 7-502187 JP-T 9-507267 Japanese Patent No. 3444874 Japanese Patent Laid-Open No. 11-276144 Special table 2008-510695 gazette JP 2010-142124 A JP 2010-143952 A JP 58-5160 A JP-A-58-9654

  The problem to be solved by the present invention is that the fragrance is strong and good, excellent in fragrance stability even during storage, floats in water quickly when it is put into water, has excellent fluidity of powder, and has high humidity. However, the object is to provide a method for producing a fragrance-containing granular composition that is less likely to cause blocking and that further releases flavor at a desired timing.

  In order to solve the above-mentioned problems, the present inventors have intensively studied a method for encapsulating a fragrance by melting a saccharide. As a result, when a saccharide that dissolves at a relatively low temperature is used to melt the saccharide, In addition, by adding an acidic substance and a small amount of baking soda, even without using water, the baking soda comes into contact with the acidic substance by heating to generate carbon dioxide, and the saccharides become foamed, expanding the granules. It has been found that a composition is obtained. Further, the granular composition thus obtained was in a state in which the saccharides were swollen, so that when it was poured into water, it floated on the water and quickly dissolved. In addition, the use of water, the absence of evaporation of water during expansion, and the melting treatment at a relatively low temperature resulted in good aroma retention. Furthermore, since the fragrance is included in the saccharide matrix, it has been found that the fragrance has good stability.

Thus, the present invention provides the following.
(1) A fragrance, a saccharide having a melting point of 80 ° C. to 130 ° C., an acidic substance and a carbonate are mixed to obtain a mixture, and the mixture is heated to a temperature not lower than the melting point of the saccharide and not higher than 130 ° C. without adding water. A method for producing a fragrance-containing granular composition, which comprises heating and melting or semi-melting a saccharide, followed by cooling and solidification.
(2) The method for producing a fragrance-containing granular composition as described in (1), wherein the mixture is further mixed with an excipient that is not melted or has a melting point of 130 ° C. or higher.
(3) The method for producing a fragrance-containing granular composition according to (1) or (2), wherein the mixture is further mixed with an emulsifier and / or an oily substance having a softening point of 55 ° C to 80 ° C. .
(4) The method for producing a fragrance-containing granular composition according to any one of (1) to (3), wherein the fragrance is a powder fragrance.

  Since the fragrance | flavor containing granular composition obtained by this invention has little dissipation of an fragrance at the time of manufacture, the fragrance derived from a raw material fragrance | flavor is reproduced favorably. In addition, since the inclusion is complete, the storage stability of the scent is good. In addition, when it is put into water, it floats in water, dissolves quickly, has excellent fluidity, and has an excellent effect that flavor release occurs at a desired timing. Further, by further mixing an emulsifier and / or an oily substance having a softening point of 55 ° C. to 80 ° C. with the mixture, there is an effect that the obtained fragrance-containing granular composition is less likely to cause blocking.

  The fragrance used in the present invention is not particularly limited, and any natural extract such as various natural essential oils, extracts, oleoresin, resinoids, synthetic fragrance compounds, or blended fragrances prepared by using these may be used. Can do. Examples of natural essential oils include citrus essential oils such as orange, lemon, lime, and grapefruit, and plant essential oils such as flower essential oil, peppermint oil, spearmint oil, and spice oil. Examples of natural product extracts include cola nuts. Oily extracts such as extract, coffee extract, vanilla extract, cocoa extract, tea extract and spice extract, resinoids and their oleoresins, and synthetic fragrance compounds include, for example, , "Survey on the use of food fragrance compounds in Japan" (FY 2000 Health and Welfare Research Report; issued by the Japan Fragrance Industry Association, March 2001), "Synthetic fragrance chemistry and product knowledge" (March 22, 2005 supplement) Issuance of revised editions written by Motoichi Into, Chemical Industry Daily, etc. Examples thereof include esters, alcohols, aldehydes, ketones, phenols, ethers, lactones, hydrocarbons, nitrogen-containing and / or sulfur-containing compounds, acids and the like.

  As the perfume raw material, various oil-soluble pigments, vitamins, functional substances and the like can be used in addition to the perfume compound and the natural perfume. Examples of the oil-soluble pigments include oil-soluble natural pigments such as β-carotene, paprika pigment, anato pigment and chlorophyll. Examples of the oil-soluble vitamins include liver oil, vitamin A, vitamin A oil, vitamin D3, vitamin B2 butyrate, vitamin E, vitamin F and the like. Examples of functional substances include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), DHA and / or EPA-containing fish oil, linoleic acid, γ -Linolenic acid, α-linolenic acid, evening primrose oil, borage oil, lecithin, octacosanol, rosemary extract, sage extract, γ-oryzanol, β-carotene, palm carotene, perilla oil and the like.

  In the present invention, the fragrance used as a raw material can be either a liquid fragrance or a powder fragrance, but by using a powder fragrance previously prepared by a method such as spray drying, vacuum drying, freeze drying, etc. The effects of the invention can be exhibited more effectively. By using powdered fragrance, when the saccharide is melted or semi-molten, the oily substance having a softening point of 55 ° C to 80 ° C and the fragrance component are not mixed, and the saccharide is melted or semi-molten. Dissipation and deterioration due to volatilization of the fragrance components accompanying heating are suppressed.

  In the preparation of powdered fragrances, these oily material mixtures are mixed with, for example, fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, modified starch, sorbitan fatty acid ester, kiraya. Surfactants and appropriate excipients such as extracts, gum arabic, gum tragacanth, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein, dextrin, monosaccharides, disaccharides, polyols, etc. Can be obtained by drying using a drying method such as spray drying, vacuum drying or freeze drying.

  The blending amount of the fragrance (or powder fragrance) of the present invention is not particularly limited, but is 5% to 50%, preferably 10% to 40% in terms of mass with respect to the entire mixture before melting or semi-melting. Can do.

  In the present invention, the fragrance or the fragrance once powdered by the above method is mixed with a saccharide having a melting point of 80 ° C. to 130 ° C., an acidic substance and a carbonate to obtain a mixture. It is characterized in that the saccharide is heated at a temperature not lower than the melting point and not higher than 130 ° C. to melt or partially melt the saccharide and then cooled and encapsulated in the saccharide matrix.

  In the present invention, the saccharide that can be used as a raw material of the saccharide matrix that becomes the outer shell for containing the fragrance or the powder fragrance is not particularly limited as long as it has a melting point of 80 ° C to 130 ° C. Any sugar alcohol, disaccharide, disaccharide sugar alcohol, oligosaccharide, polysaccharide or the like can be used. These saccharides may be hydrates or anhydrides as long as they have a melting point of 80 ° C. to 130 ° C., xylitol (melting point 92 ° C.), fructose (melting point 103 ° C.), maltose (melting point 102 ° C.), glucose water Japanese product (melting point 86 ° C.), maltose monohydrate (melting point 102 to 103 ° C.), trehalose dihydrate (melting point 97 ° C.), sorbitol (melting point 95 ° C.), erythritol (melting point 121 ° C.), psicose (melting point 109) However, in consideration of the scattering of the fragrance associated with the evaporation of water when the temperature is high, it is particularly preferable that the sugar is an anhydride and has a melting point of 80 ° C to 130 ° C. . These carbohydrates can be used alone or in combination of two or more. When the melting point of the saccharide is 80 ° C. or higher, a glassy matrix is formed when the saccharide is cooled after heating and becomes less than 80 ° C., and can be a solid having sufficient strength at room temperature. Moreover, since melting | fusing point of saccharides is 130 degrees C or less, it is not necessary to heat 130 degreeC or more at the time of a fusion | melting, and the caramelization by scattering of a fragrance | flavor or heating of saccharides can be avoided. These sugars are preferably in a powder form in order to be well mixed with the fragrance, acidic substance, and carbonate before heating.

  Any amount of saccharide having a melting point of 80 ° C. to 130 ° C. can be used as long as it is sufficient to contain the powdered fragrance and form a matrix, but the mixture before melting or semi-melting. 5% to 90%, preferably 6% to 85%, more preferably 7% to 80% in terms of mass relative to the whole.

  The acidic substance that can be used in the present invention is not particularly limited, but is preferably a substance that can be used in foods. For example, citric acid, malic acid, tartaric acid, lactic acid, glucono delta lactone, gluconic acid, fumaric acid Organic acids such as adipic acid and benzoic acid, organic acid salts such as monopotassium dihydrogen citrate, monosodium dihydrogen citrate, potassium hydrogen tartrate, sodium hydrogen tartrate, inorganic acids such as polyphosphoric acid, diphosphoric acid Examples thereof include salts of inorganic acids such as potassium hydrogen and sodium dihydrogen phosphate. These acidic substances are also preferably in the form of powder as described above.

  The amount of acidic material used can be any amount sufficient to neutralize the alkali salts remaining after the decomposition of the carbonate, but can be used throughout the mixture prior to melting or semi-melting. On the other hand, 0.01% to 30%, preferably 0.05% to 20%, and more preferably 0.2% to 15% in terms of mass.

  The carbonate that can be used in the present invention is not particularly limited, but is preferably one that can be used in foods. Examples thereof include sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, and calcium carbonate. Preferred is sodium bicarbonate. These carbonates are also preferably in the form of powder as described above.

  Any amount of carbonate can be used as long as it is sufficient to foam the molten saccharide, but 0.01 mass in terms of mass relative to the entire mixture before melting or semi-melting. % To 10%, preferably 0.1% to 8%, more preferably 0.5% to 5%.

  Needless to say, baking powder in which the acidic substance and carbonate are already prepared may be used instead of the acidic substance and carbonate.

  In the present invention, by heating a mixture (powder mixture) of these fragrances, saccharides having a melting point of 80 ° C. to 130 ° C., an acidic substance, and a carbonate, the carbonate is decomposed and carbon dioxide gas is generated. Carbonate usually begins to decompose when the temperature is 50 ° C. or higher. However, when it is heated at a temperature of 80 ° C. to 130 ° C., it rapidly decomposes into carbon dioxide and an alkali salt. The saccharide melted by the carbon dioxide gas generated at this time becomes a bubble-containing state and foams, and it is cooled as it is, solidified by being cooled below the melting point of the saccharide, and becomes a porous mass. As a result, the fragrance is coated with saccharide, and the fragrance is encapsulated in the outer shell of the saccharide. Moreover, the alkali salt generated with the generation of carbon dioxide is neutralized with an acidic substance.

  The present invention is greatly characterized in that no hydration is performed on a mixture obtained by mixing a fragrance, a saccharide having a melting point of 80 ° C. to 130 ° C., an acidic substance and a carbonate. By using a saccharide having a melting point of 80 ° C. to 130 ° C., the saccharide can be melted within these temperature ranges without adding water. Moreover, since water is not evaporated by not adding water, aroma components are not scattered by steam distillation. Therefore, the amount of the fragrance component at the time of blending does not decrease, and the balance change of the fragrance component due to the difference in boiling point of the fragrance compound does not occur. Therefore, the amount of fragrance and the fragrance balance at the time of blending are maintained, and a fragrance-containing granular composition having good fragrance quality and strength can be obtained.

  In the present invention, an excipient that is not melted or has a melting point of 130 ° C. or higher can be further mixed with the mixture before heating. In addition to saccharides with a melting point of 80 ° C to 130 ° C, addition of non-melting or excipients with a melting point of 130 ° C or higher changes the state of the matrix when the saccharides solidify, and the resulting granules feel crunchy The texture can be changed, and the release rate of the fragrance can be changed. Such excipients are preferably saccharide excipients, such as dextrin, wheat flour, cyclodextrin, starch, modified starch, gum arabic, starch degradation product, reduced starch saccharified product, sucrose, glucose, trehalose. (Anhydrous), cellobiose, lactose, galactose, xylose and the like can be exemplified. These excipients are also preferably in the form of powder as described above.

  As long as the amount of the excipient used is an amount that does not interfere with the effects of the present invention, any amount can be adopted, but 0 to 70% in terms of mass with respect to the entire mixture before melting or semi-melting. , Preferably 0 to 50%, more preferably 0 to 30%.

  In the present invention, an emulsifier and / or an oily substance having a softening point of 55 ° C to 80 ° C can be further added to the mixture before heating.

  By adding an emulsifier, the fluidity of the resulting perfume-containing granular composition can be increased and caking due to moisture absorption can be prevented. The emulsifier that can be used is not particularly limited. For example, gelatin, gum arabic, quilla saponin, modified starch, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester , Polysorbate, lecithin and the like. The amount of emulsifier used can be any amount, but 0 to 5%, preferably 0.1 to 4%, more preferably 0 in terms of mass with respect to the entire mixture before melting or semi-melting. .2 to 3% can be exemplified. These emulsifiers also need to be in the form of a powder as described above.

  Moreover, by adding an oily substance, it will be in the state by which the oily substance was coated in the outer side of the sugar outer shell of the granule obtained. When the softening point of the oily substance is 55 ° C. or higher, the saccharide matrix is cooled to room temperature, and the solidified fragrance-containing granular composition is coated with a solidified oily substance film. Therefore, the obtained powder has high fluidity and is difficult to absorb moisture. Further, the fragrance component does not easily volatilize out of the outer shell, and furthermore, the fragrance itself is not easily exposed to the air, so that it is not easily deteriorated by oxidation. On the other hand, when the softening point of the oily substance is less than 55 ° C., the saccharide matrix is in a dissolved state even after the solidification of the saccharide matrix. When the softening point of the oily substance is 80 ° C. or higher, it is not preferable because the oily substance may remain in a solid state when the saccharide is in a molten or semi-molten state.

  Examples of oily substances having a softening point of 55 ° C to 80 ° C that can be used include edible hardened oils and fats, plant sterols, glycerin fatty acid esters, sucrose fatty acid esters, and carnauba wax (softening point of about 78 ° C to 86 ° C). , Rice wax (softening point of about 70 ° C. to 80 ° C.), beeswax and shellac (softening point of about 72 ° C. to 78 ° C.), and the like. Examples of edible oils and fats include soybean hardened oil (softening point of about 60 ° C. to 70 ° C.), palm oil hardened oil (softening point of about 56 ° C. to 70 ° C.), rapeseed oil hardened oil (softening point of about 60). C. to about 70.degree. C.). Examples of plant sterols include stigmasterol, campesterol, brassicasterol, and fucosterol. Examples of the glycerin fatty acid ester include monoglycerin fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester, and the like, and examples where the fatty acid moiety is palmitic acid, stearic acid, arachidic acid, and behenic acid. Examples of sucrose fatty acid esters include those in which the fatty acid moiety is palmitic acid, stearic acid, arachidic acid, or behenic acid. These oily substances may be used alone or in combination of several kinds.

  The amount of the oily substance to be used is not particularly limited, but is 0.5% to 30%, preferably 1% to 20%, more preferably 2% to 2% in terms of mass with respect to the entire mixture before melting or semi-melting. 15% can be mentioned.

  These fragrances, saccharides having a melting point of 80 ° C. to 130 ° C., acidic substances and carbonates, and if necessary, saccharide-based excipients, emulsifiers and oily substances are heated after mixing into a powder mixture. The Examples of the apparatus for mixing these raw materials include powder mixers such as a stirring pot, a kneader, a nauter mixer, a ribbon mixer, and an extruder. If these devices are mixed with powder, then if these devices are accompanied by a jacket heating device, use that heating device, if these devices are not accompanied by a jacket heating device The saccharide can be melted or semi-molten by feeding to another heating and stirring device and heating the mixture at a temperature not lower than the melting point of the saccharide and not higher than 130 ° C. without adding water.

  The molten or semi-melted product by heating can be solidified by taking out from the apparatus and then placing it on a tray or the like to form a thin film or string. At this time, the matrix can be efficiently solidified by cooling the back side of the tray or the like with a cooler.

  In these mixing, heating, melting (semi-melting) and cooling steps, by using an extruder equipped with a heating device, powder mixing, melting by heating or semi-melting, and extrusion can be performed continuously. Efficient. When extrusion is performed using an extruder, the heat of vaporization is removed by extrusion into a cooling atmosphere or extrusion under a reduced-pressure atmosphere, and it can be cooled and solidified. In addition, when using an extruder, the molten or semi-molten product by heating is expanded by releasing from the pressure when it is pushed out of the die, and then becomes porous, then cut into an appropriate size and further cooled to room temperature. As a result, a matrix having sufficient hardness can be obtained.

  The matrix thus obtained can be appropriately sized by further grinding. As an apparatus for pulverizing, a general pulverizer used in food production such as a hammer mill and a feather mill can be used. The pulverized particle size is 10 μm to 4 mm, preferably 20 μm to 2 mm, more preferably as an average particle size (median diameter) when measured on a volume basis by a dry method using a laser diffraction / scattering particle size distribution analyzer. A range of 50 μm to 1 mm can be exemplified.

  As mentioned above, since the fragrance | flavor containing granular composition obtained by the method of this invention has little dissipation of an fragrance at the time of manufacture, the fragrance derived from a raw material fragrance | flavor is reproduced favorably. In addition, since the inclusion is complete, the storage stability of the scent is good. In addition, when it is put into water, it floats in water, dissolves quickly, has excellent fluidity, and has an excellent effect that flavor release occurs at a desired timing. Further, by further mixing an emulsifier and / or an oily substance having a softening point of 55 ° C. to 80 ° C. with the mixture, there is an effect that the obtained fragrance-containing granular composition is less likely to cause blocking.

  Examples of foods and beverages to which the fragrance-containing granular composition of the present invention can be added include, for example, chewing gum, tablet candy, candy, powdered beverage, powdered soup, ice cream, ice candy, snack food, processed meat products, seasonings Foods, instant foods, retort foods, cooked foods, taste foods and drinks, and other foods and drinks, and other foods and drinks. Add appropriate amounts of these foods and drinks as flavoring agents, seasonings or seasoning ingredients. It is possible to suppress the volatilization of fragrance components during processing and storage, and to suppress changes in components such as fragrance components and taste components, and to quickly enjoy the high quality fragrance flavors of food materials during eating and drinking. The food and drink which can be provided can be provided.

  The following examples further illustrate the present invention.

Reference Example 1 (Preparation of strawberry flavor powder)
After dissolving 300 g of modified starch and 400 g of dextrin in 1300 g of soft water, 300 g of strawberry fragrance composition (the solvent of Reference 1 in JP 2010-202745 was changed from triacetin to medium chain fatty acid triglyceride) was added to the homomixer. Then, emulsification was carried out to about 0.5 μm to 2 μm in size of emulsified particles to obtain an O / W emulsion. This emulsion is spray-dried at a hot air inlet temperature of 150 ° C., an exhaust air temperature of 80 ° C. and an atomizer speed of 20000 rpm using a mobile minor type spray dryer (manufactured by Niro Japan), and contains 30% of a strawberry fragrance composition. 980 g of strawberry flavor powder was obtained (reference product 1).

Example 1
300 g of reference product 1, 515 g of xylitol (melting point 93 ° C.), 10 g of red color powder, 150 g of citric acid and 25 g of sodium hydrogen carbonate (bicarbonate) were mixed, and then a biaxial extruder EA-20 (manufactured by Suehiro EPM) It was melted by heating and extruded from a die plate having a 1.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 92 ° C
Die surface set temperature: 70 ° C
Product temperature when extruded from the die: 81 ° C
Screw rotation speed: 60rpm
The extruded molten mixture was cut to about 2 mm in the vicinity of the die surface immediately after extrusion. After the extrusion, the molten mixture containing carbon dioxide gas was released to atmospheric pressure to cause expansion, the volume of the molten mixture increased, and then the saccharide solidified by cooling to room temperature by blowing. As a result, 970 g of an expanded strawberry fragrance-containing granular composition having a particle size of about 4 mm was obtained by this step (this product 1: containing 9.0% of strawberry fragrance composition).

Example 2
300 g of reference product 1, 80 g of xylitol (melting point: 93 ° C.), 10 g of red color powder, 150 g of citric acid, 25 g of sodium hydrogen carbonate (sodium bicarbonate) and 435 g of dextrin are mixed, and then a biaxial extruder EA-20 (manufactured by Suehiro EPM) ) And melted and extruded from a die plate having a 1.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 92 ° C
Die surface set temperature: 70 ° C
Product temperature when extruded from the die: 81 ° C
Screw rotation speed: 60rpm
The extruded molten mixture was cut to about 2 mm in the vicinity of the die surface immediately after extrusion. After the extrusion, the molten mixture containing carbon dioxide gas was released to atmospheric pressure to cause expansion, the volume of the molten mixture increased, and then the saccharide solidified by cooling to room temperature by blowing. As a result, 970 g of an expanded strawberry fragrance-containing granular composition having a particle size of about 4 mm was obtained by this step (this product 2: containing strawberry fragrance composition 9.0%).

Example 3
300 g of reference product 1, 80 g of xylitol (melting point: 93 ° C.), 10 g of red color powder, 150 g of citric acid, 25 g of sodium hydrogen carbonate (bicarbonate), 400 g of dextrin, 5 g of sucrose fatty acid ester and 30 g of rapeseed oil (softening point 67 ° C.) After mixing, the mixture was heated and melted with a biaxial extruder EA-20 (manufactured by Suehiro EPM) and extruded from a die plate having a 1.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 92 ° C
Die surface set temperature: 70 ° C
Product temperature when extruded from the die: 81 ° C
Screw rotation speed: 60rpm
The extruded molten mixture was cut to about 2 mm in the vicinity of the die surface immediately after extrusion. After the extrusion, the molten mixture containing carbon dioxide gas was released to atmospheric pressure to cause expansion, the volume of the molten mixture increased, and then the saccharide solidified by cooling to room temperature by blowing. As a result, 970 g of an expanded strawberry fragrance-containing granular composition having a particle size of about 4 mm was obtained by this step (present product 3: containing 9.0% strawberry fragrance composition).

Comparative example 1 (thing which does not use sodium hydrogencarbonate of Example 1)
300 g of reference product 1, 540 g of xylitol (melting point: 93 ° C.), 10 g of red color powder and 150 g of citric acid were mixed and then heated and melted with a biaxial extruder EA-20 (manufactured by Suehiro EPM). Extrusion was performed from a die plate with 8 mm holes.
Extrusion conditions: Temperature when the mixture is melted: 92 ° C
Die surface set temperature: 70 ° C
Product temperature when extruded from the die: 81 ° C
Screw rotation speed: 60rpm
The extruded mixture was cut to about 2 mm, then blown, cooled to room temperature, and solidified to obtain 970 g of a strawberry fragrance-containing granular composition (Comparative product 1: containing 9.0% strawberry fragrance composition). .

Comparative Example 2 (Example 1 using water)
300 g of reference product 1, 515 g of xylitol (melting point 93 ° C.), 10 g of red color powder, 150 g of citric acid, 25 g of sodium hydrogen carbonate (sodium bicarbonate) and 50 g of water were mixed, and then a biaxial extruder EA-20 (manufactured by Suehiro EPM) ) And melted and extruded from a die plate having a 1.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 92 ° C
Die surface set temperature: 70 ° C
Product temperature when extruded from the die: 81 ° C
Screw rotation speed: 60rpm
The extruded molten mixture was cut to about 2 mm in the vicinity of the die surface immediately after extrusion. After the extrusion, the molten mixture containing carbon dioxide gas was released to atmospheric pressure to cause expansion, the volume of the molten mixture increased, and then the saccharide solidified by cooling to room temperature by blowing. As a result, 970 g of an expanded strawberry fragrance-containing granular composition having a particle size of about 4 mm was obtained by this step (Comparative product 2: containing strawberry fragrance composition 9.0%).

Sensory evaluation Appearance, state, expression of flavor when directly chewing the present invention products 1 to 3 and comparative products 1 and 2, sedimentation in water, dissolution in water, flavor expression of flavoring products to ice cream, Evaluation was made by 10 panelists. The average evaluation results are shown in Table 1. The evaluation method and evaluation criteria are as follows.
○ Appearance / state evaluation method: 2 g of a fragrance-containing granular composition was sampled in a 200 mL beaker and allowed to stand still or lightly shaken to observe the appearance and state.
○ Evaluation method of expression of flavor when directly chewed: 0.1 g of a fragrance-containing granular composition was directly chewed, and the expression of texture and flavor was evaluated.
○ Evaluation method of sedimentation in water and dissolution in water: 100 mL of 50 ° C. warm water was added to a 200 mL beaker, 2 g of a fragrance-containing granular composition was added, and the state of precipitation or suspension and dissolution were observed.
O Evaluation method of flavor expression of added product to ice cream: A fragrance-containing granular composition was pulverized with a hammer mill (screen 1.0 mm) to obtain a pulverized product.

200 parts by weight of fresh cream, 100 parts by weight of milk, 50 parts by weight of skim milk powder, 120 parts by weight of sugar, 10 parts by weight of thickener (carrageenan), 3 parts by weight of emulsifier (lecithin), 2 parts by weight of citric acid, 1 part by weight of malic acid Part, 1 part by weight of red color powder and 513 parts by weight of water, emulsified with TK homomixer (manufactured by PRIMIX Corporation), sterilized at about 75 ° C. for 20 minutes, and then cooled to −4 ° C. with stirring. Then, 1 part by mass of the product of the present invention or the comparative product (pulverized product) was added, mixed uniformly, dispensed, and further cooled to −30 ° C. to obtain an ice cream containing a strawberry fragrance-containing granular composition. The obtained ice cream was tasted and subjected to sensory evaluation for expression of flavor. ○ Storage stability: Each 30 g of the present product or comparative product was collected in a 7 cm × 11 cm plastic bag, sealed, and sealed at 40 ° C. in the dark. Storage test for 4 weeks. The sample after storage was observed, and the -20 ° C freezer stored product was evaluated as a sample equivalent to the sample before storage, diluted with 0.1% water before storage and at 40 ° C for 4 weeks. Compared.

表１に示した通り、本発明品はポーラスな顆粒で水に浮いて素早く溶け、香りはトップのフレッシュ感が強く、香りの保存安定性も良いという結果であった。本発明品のうち、押出温度で溶融しない糖質系賦形剤であるデキストリンを混合した本発明品２は、本発明品１よりも素早く溶解した。また、押出溶融前の混合物に乳化剤を使用した本発明品３は流動性が良く、吸湿および保存後のブロッキングがなく、状態良好であり、保存安定性が良いという結果であった。

As shown in Table 1, the product of the present invention was a porous granule that floated on water and dissolved quickly, and the fragrance had a strong top fresh feeling and good storage stability of the fragrance. Among the products of the present invention, the product 2 of the present invention in which dextrin, which is a carbohydrate-based excipient that does not melt at the extrusion temperature, was dissolved faster than the product 1 of the present invention. The product 3 of the present invention using an emulsifier in the mixture before extrusion melting had good fluidity, no moisture absorption and no blocking after storage, good condition, and good storage stability.

  On the other hand, the comparative product 1 which does not use baking soda in the mixture before extrusion melting is not a granule but a hard candy, which is difficult to dissolve, the flavor is tightly contained, and it takes time to express the flavor. The result was that even the flavoring of the cream lacked impact. In addition, the ice cream flavored with the products 1 to 3 of the present invention enjoyed the light texture of the crushed granules, and enjoyed the fun of spreading the fragrance in the mouth as the granules collapsed. Although the comparative product 2 also enjoyed the light texture of the crushed granules, it had the disadvantage of poor hygroscopicity and storage stability. The comparative product 1 did not have a light and light texture, and gradually developed aroma as the granules dissolved. Comparative product 2 using water at the time of extrusion granulation was not different from the product 1 of the present invention in appearance and state, but in terms of aroma, the fresh fragrance at the top was weakened and the evaluation was low.

Reference Example 2 (Preparation of lemon flavor powder)
After 300 g of modified starch and 400 g of dextrin were dissolved in 1300 g of soft water, 300 g of lemon oil was added, and the mixture was emulsified with a homomixer to a particle size of about 0.5 μm to 2 μm to obtain an O / W emulsion. This emulsion is spray dried using a mobile minor type spray dryer (manufactured by Niro Japan) at a hot air inlet temperature of 150 ° C., an exhaust air temperature of 80 ° C. and an atomizer speed of 20000 rpm, and a lemon flavor containing 30% lemon oil 980 g of powder was obtained (reference product 2).

Example 4
After mixing 300 g of Reference product 2, 525 g of maltose (melting point: 102 ° C.), 150 g of citric acid, and 25 g of sodium hydrogen carbonate (sodium bicarbonate), the mixture was heated and melted with a biaxial extruder EA-20 (manufactured by Suehiro EPM). The extrusion was carried out from a die plate having a 1.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 104 ° C
Die surface set temperature: 80 ° C
Product temperature when extruded from the die: 84 ° C
Screw rotation speed: 60rpm
The extruded molten mixture was cut to about 2 mm in the vicinity of the die surface immediately after extrusion. After the extrusion, the molten mixture containing carbon dioxide gas was released to atmospheric pressure to cause expansion, the volume of the molten mixture increased, and then the saccharide solidified by cooling to room temperature by blowing. As a result, 970 g of a swelled lemon flavor-containing granular composition having a particle size of about 4 mm was obtained by this step (present product 4: containing 9.0% lemon oil).

Example 5
300 g of reference product 2, 80 g of maltose (melting point: 102 ° C.), 445 g of dextrin, 150 g of citric acid and 25 g of sodium hydrogen carbonate (sodium bicarbonate) were mixed and heated with a biaxial extruder EA-20 (manufactured by Suehiro EPM). And was extruded from a die plate having a 1.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 104 ° C
Die surface set temperature: 85 ° C
Product temperature when extruded from the die: 101 ° C
Screw rotation speed: 60rpm
The extruded molten mixture was cut to about 2 mm in the vicinity of the die surface immediately after extrusion. After the extrusion, the molten mixture containing carbon dioxide gas was released to atmospheric pressure to cause expansion, the volume of the molten mixture increased, and then the saccharide solidified by cooling to room temperature by blowing. As a result, 970 g of an expanded lemon flavor-containing granular composition having a particle size of about 4 mm was obtained by this step (Product 5 of the present invention: containing 9.0% lemon oil).

Example 6
After mixing 300 g of reference product 2, maltose (melting point: 102 ° C.) 80 g, dextrin 410 g, sucrose fatty acid ester 5 g, rapeseed hydrogenated oil (softening point 67 ° C.) 30 g, citric acid 150 g, sodium bicarbonate (bicarbonate) 25 g, The mixture was heated and melted with a biaxial extruder EA-20 (manufactured by Suehiro EPM) and extruded from a die plate having a 1.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 104 ° C
Die surface set temperature: 85 ° C
Product temperature when extruded from the die: 101 ° C
Screw rotation speed: 60rpm
The extruded molten mixture was cut to about 2 mm in the vicinity of the die surface immediately after extrusion. After the extrusion, the molten mixture containing carbon dioxide gas was released to atmospheric pressure to cause expansion, the volume of the molten mixture increased, and then the saccharide solidified by cooling to room temperature by blowing. As a result, 970 g of an expanded lemon flavor-containing granular composition having a particle size of about 4 mm was obtained by this step (this product 6: containing lemon oil 9.0%).

Comparative Example 3 (without using sodium hydrogen carbonate of Example 4)
After mixing 300 g of reference product 2, 550 g of maltose (melting point: 102 ° C.) and 150 g of citric acid, the mixture was heated and melted with a biaxial extruder EA-20 (manufactured by Suehiro EPM Co., Ltd.) and has a 1.8 mm hole. Extrusion was performed from a die plate.
Extrusion conditions: Temperature when the mixture is melted: 104 ° C
Die surface set temperature: 80 ° C
Product temperature when extruded from the die: 84 ° C
Screw rotation speed: 60rpm
The extruded mixture was cut to about 2 mm, then blown, cooled to room temperature, and solidified to obtain 970 g of a lemon flavor-containing granular composition (Comparative product 3: containing 9.0% lemon oil).

Comparative Example 4 (in which the sugar of Example 4 was replaced with a sugar having a melting point of 130 ° C. or higher)
300 g of Reference product 2, 80 g of glucose (anhydrous, melting point 146 ° C.), 410 g of dextrin, 5 g of sucrose fatty acid ester and 30 g of rapeseed oil (softening point 67 ° C.), 150 g of citric acid, 25 g of sodium bicarbonate (bicarbonate) were mixed. Thereafter, the mixture was heated and melted with a biaxial extruder EA-20 (manufactured by Suehiro EPM) and extruded from a die plate having a 1.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 148 ° C
Die surface set temperature: 110 ° C
Product temperature when extruded from die: 141 ° C
Screw rotation speed: 60rpm
The extruded molten mixture was cut to about 2 mm in the vicinity of the die surface immediately after extrusion. After the extrusion, the molten mixture containing carbon dioxide gas was released to atmospheric pressure to cause expansion, the volume of the molten mixture increased, and then the saccharide solidified by cooling to room temperature by blowing. As a result, 970 g of an expanded lemon flavor-containing granular composition having a particle size of about 4 mm was obtained by this step (Comparative product 4: containing 9.0% lemon oil).

Comparative Example 5 (the sugar of Example 4 was replaced with a sugar having a melting point of 130 ° C. or higher and water was used)
300 g of Reference product 2, 80 g of sucrose (melting point 186 ° C.), 410 g of dextrin, 50 g of water, 5 g of sucrose fatty acid ester and 30 g of rapeseed oil (softening point 67 ° C.), 150 g of citric acid, 25 g of sodium bicarbonate (bicarbonate) After mixing, the mixture was heated and melted with a biaxial extruder EA-20 (manufactured by Suehiro EPM) and extruded from a die plate having a 1.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 118 ° C
Die surface set temperature: 85 ° C
Product temperature when extruded from the die: 104 ° C
Screw rotation speed: 60rpm
The extruded molten mixture was cut to about 2 mm in the vicinity of the die surface immediately after extrusion. After the extrusion, the molten mixture containing carbon dioxide gas was released to atmospheric pressure to cause expansion, the volume of the molten mixture increased, and then the saccharide solidified by cooling to room temperature by blowing. As a result, 970 g of an expanded lemon flavor-containing granular composition having a particle size of about 4 mm was obtained by this step (Comparative product 5: containing lemon oil 9.0%).

Sensory evaluation About appearance, state, expression of flavor when directly chewing the present invention products 4 to 6 and comparative products 3 to 5, sedimentation in water, dissolution in water, flavor expression of flavoring products to powdered lemon tea Evaluation was performed by 10 panelists. The average evaluation results are shown in Table 2. The evaluation method and evaluation criteria are as follows.
○ Appearance / state evaluation method: 2 g of a fragrance-containing granular composition was sampled in a 200 mL beaker and allowed to stand still or lightly shaken to observe the appearance and state.
○ Evaluation method of expression of flavor when directly chewed: 0.1 g of a fragrance-containing granular composition was directly chewed, and the expression of texture and flavor was evaluated.
○ Evaluation method of sedimentation in water and dissolution in water: 100 mL of 50 ° C. warm water was added to a 200 mL beaker, 2 g of a fragrance-containing granular composition was added, and the state of precipitation or suspension and dissolution were observed.
O Evaluation method of flavor expression of additive to powdered lemon black tea: Fragrance-containing granular composition was pulverized with a hammer mill (screen 1.0 mm) to obtain a pulverized product.

Black tea extract (Ceylon UVA tannase-treated product, Bx5 °) 625 parts by mass, 937.5 parts by mass of sugar and 6.25 parts by mass of citric acid are mixed and dissolved, freeze-dried, pulverized, fluid phase granulated, black tea granule 1000 A mass part was obtained. To this, 1 part by mass of the product of the present invention or a comparative product (ground product) was added and mixed uniformly to obtain a powdered lemon tea containing a lemon-flavored granular composition.
O Evaluation method of flavor expression of flavored product to chewing gum: A fragrance-containing granular composition was pulverized with a hammer mill (screen 0.3 mm) to obtain a pulverized product. The pulverized product was added to the following chewing gum base, mixed at about 50 ° C. by a conventional method using a high shear mixer, and after cooling, it was press-molded on a roll to prepare 3 g of chewing gum.
3. Raw material blending amount of chewing gum base: 100 parts by weight of chewing gum base, 250 parts by weight of sugar, 40 parts by weight of glucose, 60 parts by weight of corn syrup (Bx85), 3 parts by weight of glycerin, product of the present invention or comparative product (ground product) 5 parts by mass ○ Storage stability: 30 g of the product of the present invention or the comparative product was collected in a 7 cm × 11 cm plastic bag, sealed, and subjected to a storage test at 40 ° C. in a dark place for 4 weeks. The sample after storage was observed, and the -20 ° C freezer stored product was evaluated as a sample equivalent to the sample before storage, diluted with 0.1% water before storage and at 40 ° C for 4 weeks. Compared.

表２に示した通り、本発明品はポーラスな顆粒で、水に浮いて素早く溶け、香りはトップのフレッシュ感が強く、香りの保存安定性も良いという結果であった。本発明品のうち、押出温度で溶融しない糖質系賦形剤であるデキストリンを混合した本発明品５は、本発明品４よりも素早く溶解した。また、押出溶融前の混合物に乳化剤を使用した本発明品６は流動性が良く、吸湿および保存後のブロッキングがなく、状態良好であり、保存安定性が良いという結果であった。

As shown in Table 2, the product of the present invention was a porous granule that floated in water and dissolved quickly, and the fragrance had a strong top fresh feeling and good storage stability of the fragrance. Among the products of the present invention, the present product 5 in which dextrin, which is a carbohydrate-based excipient that does not melt at the extrusion temperature, was dissolved faster than the present product 4. Further, the product 6 of the present invention using an emulsifier in the mixture before extrusion melting had good fluidity, no moisture absorption and no blocking after storage, good condition, and good storage stability.

  On the other hand, the comparative product 3 which does not use baking soda in the mixture before extrusion melting is not in a porous state and is hard candy-like and difficult to dissolve, and the fragrance is tightly contained and takes time to express the flavor. The result was that even the flavoring of chewing gum lacked impact. Comparative product 4 using anhydroglucose, which is a saccharide having a melting point of 146 ° C., has no difference in appearance and state from the product 4 of the present invention, but has a weak fragrance as a whole. There was a burning odor and a deterioration odor, and the evaluation was not good. This is considered to be due to scattering and heat deterioration due to the heating of the fragrance since the melting temperature is high. Further, as shown in Comparative Example 5, even when sucrose having a high melting point is used as a saccharide, if water is added to the mixture before extrusion granulation, it can be melted at 130 ° C. or lower. Although the state is not different from the product 4 of the present invention, the result was that the top fresh fragrance was weak and the evaluation was low. This is thought to be due to the scattering of a part of the aroma component, particularly the light boiling point, with the evaporation of water.

Reference Example 3 (Preparation of mint flavor powder)
After dissolving 300 g of modified starch and 400 g of dextrin in 1300 g of soft water, 300 g of mint flavor composition (150 g of menthol dissolved in 150 g of mint oil) is added and emulsified to a particle size of about 0.5 μm to 2 μm with a homomixer. To obtain an O / W emulsion. This emulsion is spray-dried at a hot air inlet temperature of 150 ° C., an exhaust air temperature of 80 ° C. and an atomizer speed of 20000 rpm using a mobile minor type spray dryer (manufactured by Niro Japan), and contains 30% of a mint fragrance composition. 980 g of mint flavor powder was obtained (reference product 3).

Example 7
300 g of reference product 3, 300 g of xylitol (melting point: 93 ° C.), 350 g of flour, 45 g of citric acid and 5 g of sodium hydrogen carbonate (bicarbonate) were mixed and heated with a biaxial extruder EA-20 (manufactured by Suehiro EPM). And was extruded from a die plate having a 1.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 92 ° C
Die surface set temperature: 70 ° C
Product temperature when extruded from the die: 81 ° C
Screw rotation speed: 60rpm
The extruded molten mixture was cut to about 2 mm in the vicinity of the die surface immediately after extrusion. After the extrusion, the molten mixture containing carbon dioxide gas was released to atmospheric pressure to cause expansion, the volume of the molten mixture increased, and then the saccharide solidified by cooling to room temperature by blowing. As a result, 970 g of an expanded mint flavor-containing granular composition having a particle size of about 4 mm was obtained by this step (Product 7 of the present invention: 9.0% of mint flavor composition).

Comparative Example 6
300 g of Reference product 3, 650 g of wheat flour, 45 g of citric acid and 5 g of sodium hydrogen carbonate (sodium bicarbonate) were mixed and then heated and melted with a biaxial extruder EA-20 (manufactured by Suehiro EPM Co., Ltd.). Extrusion was performed from a die plate with holes.

  The mixture was heated and the temperature was raised to try melting, but it did not melt even when heated, and when the temperature was further raised, it started to burn, so the operation was stopped.

Comparative Example 7
After mixing 300 g of the reference product 3, 650 g of flour, 45 g of citric acid, and 5 g of sodium hydrogen carbonate (sodium bicarbonate), 150 g of water was added and the mixture was further kneaded, and then mixed into a biaxial extruder EA-20 (manufactured by Suehiro EPM). The mixture was heated and melted and extruded from a die plate having a 1.8 mm hole.
Extrusion conditions: Temperature when the mixture is heated: 145 ° C
Die surface set temperature: 125 ° C
Product temperature when extruded from die: 132 ° C
Screw rotation speed: 60rpm
After the extruded mixture was cut to about 2 mm, it was blown and cooled to room temperature, solidified, slightly burned and expanded greatly, and it became a state like an expanded flour confectionery. No granular composition was obtained.

Comparative Example 8
After mixing 300 g of reference product 3, 300 g of xylitol (melting point: 93 ° C.) and 400 g of flour, a die having a 1.8 mm hole is heated and melted with a biaxial extruder EA-20 (manufactured by Suehiro EPM). Extrusion was performed from the plate.
Extrusion conditions: Temperature when the mixture is melted: 92 ° C
Die surface set temperature: 70 ° C
Product temperature when extruded from the die: 81 ° C
Screw rotation speed: 60rpm
The extruded mixture was cut to about 2 mm, then blown to cool to room temperature and solidified to obtain 970 g of a mint fragrance-containing granular composition (Comparative product 8: containing mint fragrance composition 9.0%). .

Sensory evaluation Appearance, state, expression of flavor when directly chewing the product of the present invention 7 and comparative product 8, sedimentation in water, dissolution in water, expression of flavor of flavoring product of chewing gum evaluated by 10 panelists did. The average evaluation results are shown in Table 3. The evaluation method and evaluation criteria are as follows.
○ Appearance / state evaluation method: 2 g of a fragrance-containing granular composition was sampled in a 200 mL beaker and allowed to stand still or lightly shaken to observe the appearance and state.
○ Evaluation method of expression of flavor when directly chewed: 0.1 g of a fragrance-containing granular composition was directly chewed, and the expression of texture and flavor was evaluated.
○ Evaluation method of sedimentation in water and dissolution in water: 100 mL of 50 ° C. warm water was added to a 200 mL beaker, 2 g of a fragrance-containing granular composition was added, and the state of precipitation or suspension and dissolution were observed.
O Evaluation method of flavor expression of flavored product to chewing gum: A fragrance-containing granular composition was pulverized with a hammer mill (screen 0.3 mm) to obtain a pulverized product. The pulverized product was added to the following chewing gum base, mixed at about 50 ° C. by a conventional method using a high shear mixer, and after cooling, it was press-molded on a roll to prepare 3 g of chewing gum.
3. Raw material blending amount of chewing gum base: 100 parts by weight of chewing gum base, 250 parts by weight of sugar, 40 parts by weight of glucose, 60 parts by weight of corn syrup (Bx85), 3 parts by weight of glycerin, product of the present invention or comparative product (ground product) 5 parts by mass ○ Storage stability: 30 g of the product of the present invention or the comparative product was collected in a 7 cm × 11 cm plastic bag, sealed, and subjected to a storage test at 40 ° C. in a dark place for 4 weeks. The sample after storage was observed, and the -20 ° C freezer stored product was evaluated as a sample equivalent to the sample before storage, diluted with 0.1% water before storage and at 40 ° C for 4 weeks. Compared.

表３に示した通り、本発明品７はポーラスな顆粒で、水に浮いて素早く溶け、香りはトップのフレッシュ感が強く、香りの保存安定性も良いという結果であった。

As shown in Table 3, the product 7 of the present invention was a porous granule that floated in water and dissolved quickly, and the fragrance had a strong top fresh feeling and good storage stability of the fragrance.

  On the other hand, the comparative product 8 which does not use baking soda in the mixture before extrusion melting does not become a porous state and is brittle, has no crisp texture, has a strong fragrance but a little freshness, and is put in water. It sometimes sinks slowly and dissolves in water relatively quickly, but requires a little more time than the product 7 of the present invention.

  In addition, when chewing gum was scented, the product 7 of the present invention had a crunchy texture, and the flavor was quickly expressed, strong and sustained, but the comparative product 8 was crunchy. There was no texture, the flavor was slightly slow, and the top freshness was poor.

  In Comparative Example 5 where a melting point of 80 ° C. to 130 ° C. is not used, wheat flour is used as an excipient, water is not added, an acidic substance and carbonate are mixed, heated, and extruded and melted. In the first place, it was not melted. Further, in Comparative Example 6 in which wheat flour was used as an excipient without using a saccharide having a melting point of 80 ° C to 130 ° C, water was further added, an acidic substance and a carbonate were mixed, heated, and extruded and melted. As a result, it was slightly scorched and expanded greatly, resulting in a puffed flour confectionery.

Claims (4)

  A fragrance, a saccharide having a melting point of 80 ° C to 130 ° C, an acidic substance and a carbonate are mixed to obtain a mixture, and the mixture is heated to a temperature not lower than the melting point of the saccharide and not higher than 130 ° C without adding water. A method for producing a fragrance-containing granular composition, wherein the saccharide is melted or semi-molten and then cooled and solidified.   The method for producing a fragrance-containing granular composition according to claim 1, wherein the mixture is further mixed with an excipient that is not melted or has a melting point of 130 ° C or higher.   The method for producing a fragrance-containing granular composition according to claim 1 or 2, wherein an emulsifier and / or an oily substance having a softening point of 55 ° C to 80 ° C is further mixed with the mixture.   The method for producing a fragrance-containing granular composition according to any one of claims 1 to 3, wherein the fragrance is a powder fragrance.